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Santa Fe Hatch chiles are roasted and chopped into a versatile green sauce flavored with garlic and beef broth and thickened with flour.
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Tart grapes and cooling cucumbers replace tomatoes in this cold soup.
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Quick as can be, the dressing for this mixed green salad is easily whipped up in the blender.
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Get Ahi Tartare Recipe from Food Network
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Follow this flexible recipe any time you want to enjoy a custom salmon poke bowl at home. The topping options are endless!
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Baby salad greens tossed with avocado, tomato, olives and pepperoncini are coated in an herb vinaigrette and sprinkled with Parmesan.
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Raw vegan crackers have a tangy flavor reminiscent of cheese from cashews, flaxseeds, red bell pepper, and lemon juice. The combination is dehydrated to make a crisp cracker.
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If you love all-things buff chick, this simple mixture of rotisserie chicken, cream cheese, and buffalo sauce will make you melt.
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Cornish game hens are coated in an olive oil-based spice mixture, creating a flavorful main coarse for a weeknight or special occasion.
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In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation of the Pittsburgh-based baker and cook Rick Easton's pizza; but that’s hardly any work at all (If you like, add a couple of semihot peppers to the mix.) The mozzarella is a nice touch, as is the rosemary, but almost any herb will work beautifully here Don’t skimp on the olive oil, and don’t underbake the pie; it should be good and brown on the bottom.
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This equal-parts drink is not a proper cocktail but a shot, meant to be drunk in one go If there are any booze bullies that can back mezcal into a corner, it’s the tag team of green and yellow Chartreuse They dominate here, creating a liquid riot of herbs in a glass, with a background smokiness the only hint that the mezcal’s still hiding in there
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Roasting brings out the sweetness of these vegetables and helps counter the spicy harissa.